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“For this soup, the cheese is on the bread!”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, over medium heat, stir in oil, onion, garlic, and broccoli stems, cover and cook, stirring occasionally, until softened, about 15 minutes.
  2. Add half the florets, stock and salt, cover and bring to a boil.
  3. Remove from heat, stir in milk and cayenne, and puree using an immersion blender or in a standard blender in batches.
  4. Add remaining broccoli florets and simmer until tender, about 10 minutes.
  5. Meanwhile, preheat broiler.
  6. Divide cheese among bread slices; toast under broiler until melted and golden, less than 1 minute.
  7. Ladle soup into individual serving bowls and top with a cheese toast.

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